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Ropa Vieja. Gotta make the best of these delicious aji dulces, while they are ripening in my garden

Great advice man, thanks! I have okra coming out of my ears right now from the garden. I can definitely dehydrate some, for flour.

Neither of those two. Peruvian cebiche is made with aji limo. Tiradito is sometimes made with an aji amarillo leche de tigre, though.

Gumbo with a load of fresh veggies from my garden. Trinity of onion, aji dulce peruano/scotch bonnets, and celery. Loads of okra from the garden as a thickener, since a roux is out of the question from my low carb lifestyle right now. Chicken and spicy andouille sausage for the protein...

A nice little haul of tasty pods from today's pickings. Aji charapita, aji pipí de mono, P. Dreadie scotch bonnet, Reaper, peach bhut SS, aji limo yellow, and aji dulce peruano.

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Thanks man! No, no noticeable difference in texture in the FM jalas, when cooked this way.

Bacon wrapped scallop skewers, scallop ceviche w/aji limo leche de tigre, roasted garden eggplant baba ganoush slathered on a low carb wrap & dusted with merkén, garden salad topped with sesame oil/vinegar & dusted with sesame seeds.

Grilled Mahi mahi kebabs marinated in sesame oil/aji limo/soy sauce, grilled red onion kebabs marinated in sesame oil/aji limo/soy sauce, broiled bacon wrapped stuffed FM jalapeños, and super greens drizzled with an aji charapita vinaigrette.

Yeah man, I'm from New Mexico. Some of the best food in the whole USA is there. Only folks that have lived there, or visited for extended times, could truly get it.

Welcome from the DMV!

I recently whipped up one of my favorite sauces, with some fresh picked P. Dreadies from my garden. This stuff is so ridiculously good with chicken/pork/seafood. Trini style pepper sauce, where the scotch bonnets really shine.

Pan seared lamb rib lollipop chops, mixed greens drizzled with EVOO/Vinegar/merkén, fresh mozzarella slices covered with garden San Marzanos & drizzled with EVOO/vinegar/merkén, and crimini mushrooms simmered with white wine/EVOO/oregano/S&P/aji limo.

Baked chicken leg quarter coated with peach ghost salt & pepper, power greens drizzled with pequin infused vinegar & EVOO, and oven roasted bratwurst.

Fried crab cakes(lump crab/aji dulce/almond flour/eggs/green onions/merkén/lemon juice), fried garden okra, blistered garden shishitos.

These are the seed savers. I picked a good 15 pods at the same time that were slightly smaller than these. I threw those in ziplocs, and into the freezer. I'm going to cut the tops and cores off of these 4 behemoths, save the seeds, then make rocotos rellenos with them

All of your BBQ looks great! Those burgers and shrimp burger especially caught my eye.

My Giant Arequipas are starting to put off some fat ripe pods right now. These bad boys have some seriously thick and juicy walls, and a VERY spicy, long lasting burn.

Hatch red chile con carne smothered on top of a bed of fried eggs, and deep fried Hatch green chiles rellenos coated in almond flour batter.

Grilled 2" thick ribeye with S&P only, oven roasted baby bellas and brussels sprouts coated with chipotle powder/EVOO/S&P/oregano/S&P, bed of greens topped with dollops of roasted garden eggplant baba ganoush dusted with merkén.